Risotto with Grilled Shrimp Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
402 kcal
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Course
Main Course
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Cuisine
Italian
Risotto with Grilled Shrimp Recipe
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Do you happen to have leftovers grilled shrimps? This is a delicious way to combine use them!
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Ingredients
- 1 pound large shrimp cleaned and peeled
- 1 teaspoon lemon zest
- ¼ teaspoon red chili flake
- 4 cups shrimp stock*
- 2 tablespoons olive oil divided
- ½ cup white onion diced
- 2 tablespoons garlic finely minced, divided
- 1 teaspoon fresh thyme leaves
- 2 tablespoon fresh Italian parsley chopped
- 1 cup arborio rice
- ½ cup white wine
- ¼ cup Parmigiano-Reggiano grated
- salt and pepper to taste
Instructions
- In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes.
- Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pink -- about 1-2 minutes on each side. Remove from pan and tent with a piece of foil.
- Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.
- Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet. Cook until items are translucent -- about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until the liquid is nearly all evaporated.
- Ladle in 1 cup of broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy –approximately 20 minutes total.
- Gently fold the grilled shrimp into the risotto. Stir in Parmigiano-Reggiano cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with chopped parsley before serving.
Notes
- If you are in a hurry, cook the rice in a rice cooker.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
45g
(15%)
Protein
34g
(68%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
290mg
(97%)
Sodium
1826mg
(76%)
Potassium
416mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
295IU
(6%)
Vitamin C
11.5mg
(13%)
Calcium
329mg
(33%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 34g | 68% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 290mg | 97% |
| Sodium | 1826mg | 76% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 329mg | 33% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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